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grilled "bon ton" chicken

(2 RATINGS)
65 Pinches 3 Photos
bmnich avatar
Pleasantville, NY
Updated on Jul 11, 2015

Inspired by the rave reviews of Bon Ton's fried chicken, I decided to use some of their ideas and try a grilled version. This recipe was the result. The chicken came out unbelievably juicy and flavorful. I did some with BBQ sauce and some with the baste and both were super tasty! The fried version of Bon Ton is marinated in this brine for 24 hours - which is part of it's secret. I cut it down to 6 hours for practical purposes and the meat still got great benefit in flavor and moisture. Throw a couple of apple wood chunks onto your charcoal for an even bigger flavor pop! Grill On and Enjoy!

prep time 6 Hr
cook time 25 Min
method Barbecue
yield 4

Ingredients

  • 8 - chicken thighs
  • FOR THE BRINE
  • 1 quart water
  • 2 tablespoons kosher salt
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons white pepper
  • FOR THE RUB
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon chile powder (i prefer hatch nm chile)
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • FOR THE BASTE
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • - your favorite bbq sauce (optional)

How To Make grilled "bon ton" chicken

  • Step 1
    Mix all Brine ingredients together and marinade chicken in a large non-reactive bowl for 6 hours
  • Step 2
    Mix baste ingredients together and stir until sugar is dissolved
  • Step 3
    Combine Rub ingredients in a small bowl - note you won't use it all so store the extra for another time!
  • Step 4
    Remove thighs from brine and "Rub" generously with the seasoning mixture. Let stand while your grill gets hot
  • Step 5
    Grill thighs over 2 zone fire/BBQ for about 25 mins or until juice runs clear, rotating direct and indirect cooking as necessary to avoid flare-ups or excessive charring. NOTE - '2 zone' means one section on high and one much lower - with charcoal this is accomplished by piling more coals on one side than the other. Keeping the lid down will also help the chicken to continue to cook even if on the 'cool' side of the grill.
  • Step 6
    Brush lightly with baste just before serving
  • Step 7
    Optional - Instead of the baste you can brush with your favorite BBQ sauce in the last 5 mins for more of a sweet finish.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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